Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Toasted almonds, shaved radish and cilantro.
Crispy nori, Thai basil and chili marinated citrus.
Lemon remoulade, champagne mustard, poached quail egg and black garlic Worcestershire.
Nam prik, candied peanuts, vermicelli noodles and quince jam.
Pickled Bartlett pears, watermelon radish and avocado cream.
Thousand island, Serrano, piquillo coulis and kaeshi sauce.
Poached egg, pickled turnips and crispy potato strings.
Roasted pear vinaigrette and herbed ranch.
Brown butter romesco and shaved Gouda.
Toasted pepitas and parsnip puree.
Bone marrow aioli, aged cheddar and cornichon remoulade.
Charred truffled corn and poached butternut squash.
Poached cranberries and Dijon honey glaze.
Inquire with your server.
Goose-fat cornbread, creme fraiche and radish.
Herb aioli and house ketchup.
Parmesan, bacon and aerated fraiche.
Cheese foam.
Italian prosciutto, calabrese salami, puffed beef tendon and chicken liver mousse toast.
Brillat savarin, beemster 18 mo. Gouda, humboldt fog and point Reyes foam.
Avocado Serrano cream with sliced avocado and oven-roasted cherry tomatoes topped with dill pickle salt and herbs.
Di Stefano buratta, seasonal jam, honey and chopped herbs.
Belgium waffle with captain crunch encrusted chicken thighs, black pepper maple caramel and bread and butter pickles. \n
Toasted almonds, shaved radish and cilantro.
Seasonal fruit with nitro-infused creme fraiche and pop rocks.
Roasted pear vinaigrette and herbed ranch.
Parmesan, Sriracha candied peanuts and grapefruit-sherry vinaigrette.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.